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This watermelon cake looks just like a real watermelon! With green frosting and a red cake center with chocolate chips as seeds, you will adore this fun summer cake.
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Watermelon Cake

Author: Jill

Ingredients

Ingredients

  • 1 C unsalted butter softened
  • 1 C canola oil
  • 4 C sugar
  • 2 - 4.5 oz watermelon Jello
  • 6 large eggs
  • 2 tsp pure vanilla extract
  • 6 C flours
  • 2 tbsp baking powder
  • 4 tsp kosher salt
  • 3 C buttermilk
  • 6-8 drops of Red Gel Food Coloring
  • 6-8 drops Neon pink gel food coloring
  • 2 C semi sweet chocolate chips
  • 10 inch cake board
  • Cake Leveler

Frosting

  • 3 C unsalted butter softened
  • 6 C powdered sugar
  • 5-7 tbsp heavy whipping cream
  • 3 tsp pure vanilla extract
  • 3 drops green gel food coloring
  • 1 large piping bag with star tip
  • 2 C mini chocolate chips
  • 6-8 drops red gel food coloring
  • 6-8 drops neon pink gel food coloring

Instructions

Cake Directions

  • Preheat oven to 350 degrees and spray 3 9inch round cake pans with baking spray, set aside
  • Using a standing mixer, beat together the butter, oil, sugar and jello until combined and smooth
  • Beat in the eggs, one at a time until combined
  • In a large mixing bowl, sift together the flour, baking powder and salt
  • Alternating between the dry ingredients and buttermilk, mix after each add in
  • Mix in the red and neon pink gel food coloring until combined
  • Fold in the chocolate chips
  • Divide the batter between the three pans and bake in the oven for 35 minutes or until a toothpick comes out clean
  • Allow to cool completely

Frosting Directions

  • Using a standing mixer, beat together all ingredients except the food colorings and chocolate chips until combined, smooth and stiff peaks
  • Scoop 3 C of the frosting into another bowl
  • Using the remaining frosting in the standing mixer, mix in the red and neon pink gel food coloring until combined
  • Mix in the green gel food coloring into the bowl of the other frosting until combined
  • Remove the cake layers onto a 10 inch cake board
  • Use a cake leveler to cut the domes off
  • Place one cake round onto the cake board
  • Scoop 1 C of the pink frosting onto the top of the cake leveler
  • Smooth evenly with an angled spatula
  • Place the second layer of cake on top
  • Repeat the steps with more pink frosting
  • Place the last layer of cake on top of the second layer
  • Scoop 1/2 C of green frosting into the piping bag
  • Scoop remaining frosting onto the cake and frost entire cake
  • Smooth evenly using the angled spatula
  • Pipe dollops of frosting onto the top of the cake
  • Sprinkle the mini chocolate chips onto the bottom of the cake
  • Enjoy!